Teri Mena: The Mailbox

Sam’s Kosher Deli in Fair Oaks recently closed. They had the best potato salad. I would love to have their recipe.

Also, does anyone know where good, old-fashioned bologna can be purchased? The last commercial brand was from the old Made Rite company. Most deli bologna I have tried fall far short in the flavor department. Thank you.

First day preparation: Combine the marinade ingredients in a clean, plastic container just large enough to hold the pork snug or in a large Ziploc plastic bag. Reserve 1/4 cup of marinade for glaze.

Add pork, turn well to coat, and refrigerate at least 24 hours and no longer than 48 hours.

Second day preparation: Preheat oven to 450 degrees. Spray broiler pan with non-stick cooking spray. Set a pan filled with 1 inch of water on the bottom rack.

Combine the glaze ingredients along with the reserved 1/4 cup of marinade in a small saucepan and bring to a boil. Remove from heat and set aside.

Place pork strips on broiler pan and put on rack above water pan. Roast 10 minutes. Brush with 1/3 of the glaze, roast 10 minutes more, then lower the heat to 350 degrees. Brush with half of remaining glaze and roast 10 minutes more. Brush with remaining glaze and turn off oven. Remove from oven after 5 minutes and cool to room temperature on a rack.